Marry Me Chicken

Quick Info

Prep: 15m | Cook: 15m | Servings: 6

🛒 Ingredients

• 2 tbsp olive oil
• 3 large chicken breasts (approx. 1.5–2 lbs), sliced horizontally into cutlets
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan cheese, at room temperature
• 1/3 cup sun-dried tomatoes, drained and chopped
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• Fresh basil leaves, chiffonaded (for garnish)

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🍳 Equipment

• Large oven-safe skillet or cast iron skillet
• Tongs
• Meat thermometer

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📋 Instructions

1. Preheat oven to 375°F (190°C). Liberally season chicken cutlets on both sides with salt and pepper.
2. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and sear for 3–5 minutes per side until golden brown. Remove chicken and set aside on a plate.
3. Reduce heat to medium, add minced garlic, and cook for 1 minute until fragrant.
4. Pour in chicken broth, heavy cream, parmesan cheese, sun-dried tomatoes, oregano, and red pepper flakes. Stir slowly until smooth and simmering.
5. Return chicken to the skillet, spooning sauce over each cutlet to coat.
6. Transfer skillet to the oven and bake for 10–15 minutes until the internal temperature reaches 165°F (74°C).
7. Garnish with fresh basil chiffonade and serve over pasta, rice, or with crusty bread.

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💡 Notes & Variations

• Use room-temperature parmesan and add slowly to prevent the cheese from clumping or separating in the hot cream.
• Lower Fat: Substitute half-and-half for heavy cream if desired.

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